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Lemon-Strawberry Pie

1 1/2 c Flour; all-purpose
2 tb Sugar; granulated
1/2 ts Salt
1/3 c Oil; vegetable
3 tb Milk; whole
-----lemon filling-----
1 c Sugar; granulated
2 tb Flour; all-purpose
2 ts Lemon peel; grated
1/4 c Lemon juice
1 tb Butter; melted
1 c Milk; whole
3 lg Eggs; seperated; room temp
1 pt Strawberries; reserve 5;
-slice remaining
1/2 c Strawberry jam, seedless;

Heat oven to 325. Have a 9-inch pie plate ready. Crust: Mix flour, sugar and salt in a large bowl. Add oil and milk. Stir with a fork until well blended. (Mixture will be crumbly.) Scatter evenly in ungreased pie plate.
Press ov Lemon Filling: Mix sugar, flour and lemon peel in a large bowl.
Whisk in l Bake 35 to 40 minutes until a pick inserted near center comes out clean and Cool completely on wire rack. Cover and refrigerate up to 2 days. UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries on pie

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